Instant Pot Chicken and Noodles (6 Servings)

Ingredients

For the Chicken

  • 2 pounds boneless, skinless chicken breasts
  • Salt
  • Freshly cracked black pepper
  • ¼ cup unsalted butter cut into small pieces

    • For the Noodles and Sauce

  • 2 cups low-sodium chicken broth
  • 2 10.5-ounce cans cream of chicken soup
  • 1 teaspoon Italian seasoning
  • 2-3 cloves garlic
  • 12 ounces wide egg noodles
  • ½ cup heavy cream

    • Equipment

  • Cutting board
  • Paper towels
  • 6-quart Instant Pot
  • Tongs
  • Large plate
  • Large wooden spoon
  • Large bowl
  • 2 forks

    • Instructions

    1. Place 2 pounds boneless, skinless chicken breasts on cutting board. Pat chicken breast dry on all sides with paper towels, then season all sides generously with salt and freshly cracked black pepper. Set aside.
    2. Set Instant Pot to Sauté mode. Add ¼ cup unsalted butter and let butter melt, stirring occasionally to distribute butter across entire bottom of Instant Pot insert.
    3. Once butter is melted, place seasoned chicken breasts directly on bottom of Instant Pot insert. Sear chicken breasts 2 to 3 minutes or until golden, then flip chicken over and sear other side 2 to 3 minutes. Once both sides have been seared, transfer chicken to large plate and set aside.
    4. Pour 2 cups low-sodium chicken broth into Instant Pot to deglaze insert. Use large wooden spoon to scrape up any browned bits of chicken that may have stuck to bottom of pot.
    5. Add 2 10.5-ounce cans cream of chicken soup, 1 teaspoon Italian seasoning, and 2-3 cloves garlic (minced) and stir to incorporate. Return seared chicken breasts to Instant Pot.
    6. Secure lid on Instant Pot with vent in Sealing position. Set Instant Pot to Manual High Pressure for 12 minutes. Instant Pot will pressurize, then cook time will begin.
    7. After 12-minute cook time is up, carefully Quick Release pressure and remove lid from Instant Pot. Use caution – any escaping steam will be very hot.
    8. Transfer chicken breasts to large bowl. Using 2 forks, shred chicken into pieces of desired size. Return shredded chicken to Instant Pot and stir to incorporate.
    9. Add 12 ounces wide egg noodles and ½ cup heavy cream. Stir to incorporate, then secure lid on Instant Pot again with vent in Sealing position. Set Instant Pot to Manual High Pressure for 2 minutes.
    10. Once 2-minute cook time ends, immediately Quick Release pressure and carefully remove lid. Stir mixture well to fully incorporate all ingredients, then let mixture stand 2 to 3 minutes if needed to thicken.
    11. Portion prepared chicken and noodles into serving bowls. Serve warm with desired sides.

    Source:

    Ingredients, equipment, and instructions have been taken from here

    Images have been taken from here